Chocolate Mocha Corners

Name: Chocolate Mocha Corners
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 72
Ingredients: 75 g Mocha beans; 2 TABLESPOONS Instant coffee powder; 150 g Dark chocolate coating; 200 g Butter; 1 egg (size M); 150 g Sugar; 1 pinch Salt; 400 g Flour; 1 TEASPOON Baking Powder; 200 g white couverture; 15 g Coconut oil; 60 coffee or chocolate mocca beans to decorate

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 72

75 g Mocha beans
2 TABLESPOONS Instant coffee powder
150 g Dark chocolate coating
200 g Butter
1 egg (size M)
150 g Sugar
1 pinch Salt
400 g Flour
1 TEASPOON Baking Powder
200 g white couverture
15 g Coconut oil
60 coffee or chocolate mocca beans to decorate

Directions

1
Finely chop the mocha beans. Dissolve coffee powder in 1 tbsp. hot water while stirring. Chop the dark chocolate coating and melt in a bowl over a warm water bath
2
Cream butter, egg, sugar and salt with the whisk of the hand mixer. Stir in melted chocolate coating, coffee and chopped mocha beans. Mix flour and baking powder and knead in with your hands. Wrap the dough in foil and chill for approx. 2 hours
3
Roll out the dough on a baking tray lined with baking paper to a thickness of about 0.5 cm. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Remove and immediately cut into squares (approx. 4 x 4 cm) with a sharp knife or pastry wheel, leave to cool
4
Coarsely chop the white couverture and coconut oil and melt in a bowl over a warm water bath. Dip the cookies diagonally halfway into the couverture, strip off the undersides and place on a cake rack. Decorate with coffee or mocha beans, let dry
5
waiting time approx. 2 1/2 hours